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Reply to "Too Many Egg Yolks"

It's really tricky to make a direct substitution like this. The yolks have a fair bit of fat, in addition to protein, in them, so they tend to have a tenderizing effect on doughs. Whereas the whites have no fat whatsoever, and lots of protein, so they have a strengthening effect. Why not save the yolks for creme anglaise or pastry cream or something else, which only call for yolks?

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